Dear Yesterday’s Strawberries,
I feel compelled to offer you the sincerest of apologizes for my actions. In choosing to engulf you in a layer of sugary gelatin, I disrespected your fresh-picked strawberry goodness. It was a mistake. You’re good enough. You’re sweet enough. And, doggone it, people like you. I’m going to make it up to you! Today, I will enjoy your brethren in all their unadulterated natural goodness in a salad of fresh spinach and strawberries, adorned with goat cheese and almonds, and dressed in a strawberry balsamic vinaigrette. It’s the least I can do!
The Gourmand Mom
Strawberry Spinach Salad
For the salad:
- Baby Spinach, washed
- Strawberries, quartered or sliced
- Goat Cheese
- Almonds, sliced
For the Strawberry-Balsamic Vinaigrette:
- 1/8 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 3 ripe Strawberries
- 1/2 Tbsp Honey
- 1/8 tsp Cinnamon
In a blender or food processor, combine oil, vinegar, strawberries, cinnamon and honey. Blend until well combined. Season with a sprinkle of salt. To compose the salad, toss the spinach with a small amount of dressing. Top with strawberries, crumbled goat cheese, and almonds.
Make it a meal by adding a sliced chicken breast! I seasoned my chicken with a little salt and pepper. Then, I placed it in a baking dish, poured a bit of balsamic over it and baked in a 375 degrees oven. Perfect with the salad! Light, refreshing, and incredibly satisfying!
This is how to use fresh-picked strawberries!!